Lentils & Spanish Rice Enchiladas

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Servings: 15 Difficulty: Intermediate
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Hearty vegetarian enchiladas stuffed with seasoned lentils and Spanish brown rice
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These Lentils & Spanish Rice Enchiladas offer a comforting, hearty twist on a classic favorite. The filling combines protein-rich brown lentils with flavorful Spanish brown rice, creating a texture that is both satisfying and substantial. Wrapped in soft corn tortillas and smothered in rich enchilada sauce, they bake until bubbly and golden. Topped with melted cheese, this dish is perfect for weeknight dinners, potlucks, or meal prep. It&# 226;€™s a wholesome, vegetarian option that delivers deep, savory flavors without the complexity. The combination of earthy lentils and zesty sauce makes every bite delicious, ensuring this becomes a regular staple in your rotation for healthy, home-style cooking.

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Lentils & Spanish Rice Enchiladas

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 15 Calories: 1462.7

Description

These Lentils & Spanish Rice Enchiladas offer a comforting, hearty twist on a classic favorite. The filling combines protein-rich brown lentils with flavorful Spanish brown rice, creating a texture that is both satisfying and substantial. Wrapped in soft corn tortillas and smothered in rich enchilada sauce, they bake until bubbly and golden. Topped with melted cheese, this dish is perfect for weeknight dinners, potlucks, or meal prep. It&# 226;€™s a wholesome, vegetarian option that delivers deep, savory flavors without the complexity. The combination of earthy lentils and zesty sauce makes every bite delicious, ensuring this becomes a regular staple in your rotation for healthy, home-style cooking.

Ingredients

Directions

  1. Preheat the oven to 300°F (150°C).
  2. Prepare the Spanish Quick Brown Rice according to the package directions.
  3. Meanwhile, cook the lentils in 2 cups of water until tender, then drain any excess water.
  4. In a large bowl, mix the cooked rice and cooked lentils together.
  5. Warm the corn tortillas slightly to make them pliable and less likely to crack.
  6. Place 2 tablespoons of the rice and lentil mixture onto the center of each tortilla.
  7. Roll up the tortillas tightly and place them seam-side down in a 9x13 inch baking dish.
  8. Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered.
  9. Sprinkle the grated cheese evenly over the top of the enchiladas.
  10. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 1462.7kcal
% Daily Value *
Total Fat 71.0g110%
Saturated Fat 31.8g159%
Cholesterol 104.4mg35%
Sodium 3554.1mg149%
Total Carbohydrate 156.9g53%
Dietary Fiber 17.2g69%
Sugars 18.5g
Protein 36.4g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentils, spanish rice, enchiladas, vegetarian, brown rice, corn tortillas, enchilada sauce, cheese, baked, main dish, meal prep, comfort food, plant-based, dinner, easy recipe, healthy, protein, fiber
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